It’s the weekend after Thanksgiving and all my Christmas decorations are up. Kudos to those that decorated before now, but I just wanted to celebrate all things fall – apple, pumpkin, giving thanks – for as long as I could. But now I’m full steam ahead for cookie baking, peppermint and gingerbread flavors, and some cooler weather. Enter this Homemade Peppermint Mocha!
We’ve had an unseasonably warm November here in Miami, but come Tuesday morning we’ll be in the 50s – woohoo!! Technically December, yes, I know, but I can feel the cool air now. And Wednesday morning will be even cooler – we’re talking a low of possibly 48˚! And with cool weather it makes me want warm drinks. For those that have been having cool/cold weather, I see you. And I get it. But just know that in Miami, it’s not often cool enough to necessitate the need for a warm beverage. Ha!
It doesn’t stop all the local coffee shops from creating the seasonal drinks. You already know, people will be making a bee-line to the shops for a warm drink – Toasted White Chocolate Mocha, Peppermint Mocha, and Caramel Brulée Latte. I know I’ve written about this very topic before, sugary beverages, but I do like to make mention any time I can. The Grande size for the Peppermint Mocha – 16 ounces – at Starbucks comes in at a whopping 440 calories, and 54 grams of sugar. While some of that ‘sugar’ may be the lactose in the milk, the added sugar comes from the pumps of peppermint syrup as well as the mocha sauce.
Not here to rain on anyone’s Peppermint Mocha parade, but if drinks like these are the norm and are being consumed on the reg, then maybe I am here to rain on the parade. Someone has to be here to raise awareness because sometimes we don’t know what we don’t know. Enter trying to make a recipe that is similar to the version at these coffee shops and I did just that.
Most recipes use a simple syrup, add peppermint oil to the syrup and then additionally use a mocha syrup. I’ve shared how to make a simple syrup here before, but again I was looking to really cut back on the added sugar (if possible) and also use actual cocoa powder to create the mocha flavor instead of a syrup. I think I nailed it for the flavor combo.
As for the added sugar – I’ll leave that to you to decide. I have coffee (espresso) with milk and that’s my day-to-day drink, so I’m used to no added sugar. I used just a teaspoon and was good to go. However, many recipes online did use a full tablespoon of whatever sweetener they were using: honey, maple syrup, sugar, etc. As I always say, first know how much you’re using. From there you’ll know where to start to cut back.
For perspective, a tablespoon of sugar is 3 teaspoons. The recommendation for added sugar is just 6 teaspoons a day. If you really did use a tablespoon (those 3 teaspoons) that’s already half your days’ intake of added sugar. Therefore, it’s something to consider and think about. Is it way less than those specialty coffee shops? FOR SURE! So if it’s simply a drink you’re having on the one cool morning like we’ll be having this next week in Miami, great. Enjoy! However, if you’re finding that you are having some of these specialty drinks a little more often (as a treat if you will) to make it through the day, maybe you do need to reign it in. Remember, the key is awareness. And once we’re aware, we’re able to make changes.
So here it is, my version of a specialty coffee shop’s Peppermint Mocha, with definitely way less added sugar. I think you’ll know what I’ll be having come Wednesday morning. Brrrrrrr
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Homemade Peppermint Mocha
Homemade Peppermint Mocha. Saving you money from that famous coffee place so you can spend that money somewhere else!
- Total Time: 10 minutes
- Yield: 1 1x
Ingredients
- 1 cup milk, your preference; I used whole milk
- 1/4 cup espresso or strong coffee
- 1 teaspoon maple syrup*
- 1 tablespoon unsweetened cocoa powder
- 1/8 teaspoon peppermint extract*
- Toppings – optional: a dollop of whipped cream, chocolate shavings, crushed peppermint
Instructions
- Combine espresso and 3/4 cup milk in a small saucepan over low heat. Add maple syrup, and cocoa to pan; cook over low heat minutes, stirring frequently (to break any lumps up).
- Stir in peppermint oil – I used 1/8 teaspoon, feel free to add another 1/8 teaspoon (1/4 teaspoon total). Taste with the 1/8 teaspoon first and then add more if desired.
- Place remaining 1/4 cup milk in a microwave-safe 1-cup container with a lid. Shake vigorously for 1 minute or until milk is frothy and doubled in volume (or use a milk frother if you have one). Remove lid; microwave milk at HIGH for 30 seconds.
- Top your coffee cup with a dollop of milk froth – this is where you can use a dollop of whipped cream if you like instead!
- Garnish each cup with crushed peppermint and a few chocolate shavings, if desired. Enjoy!
Notes
*I’ve also added one-ounce of 60% bittersweet chocolate in for an extra mocha taste. 1 tablespoon of cocoa powder provides a chocolate taste, but for a richer chocolate taste, feel free to add the chocolate in. You will need to stir your coffee occasionally as the chocolate does leave sediment at the bottom of the cup.
*I used whole milk for a creamy latte – feel free to use whichever milk you normally use. We were targeting added sugar in this recipe, but the coffee shops add in more fat and calories from using whole milk and whipped cream. I used just a dollop of whipped cream on mine and truth? I’ve used the full amount from milk and it really doesn’t need the whipped cream.
*I used just 1 teaspoon of maple syrup. If you’re used to sweeter, I’d use a tablespoon (3 teaspoons) and then you’re able to see where if any you’re able to cut back some. It’s still less than what you would get at the coffee shops.
*f you give this a try, let me know! Bring on the ‘cool’ weather. ‘Tis the season!
- Prep Time: 5
- Cook Time: 5
- Category: Drinks
1 thought on “Homemade Peppermint Mocha”
As I’ve aged, I can now enjoy the mix of chocolate and mint. Adding coffee just give that boost of energy. This is delicious!